It’s high time these talented cooks get the spotlight they deserve and the spotlight on their cultures those vibrant cultures deserve. This makes total sense because they're affordable, accessible, convenient, yes, but also they just remind us, as our Senior Food Producer June Xie put it, "of more carefree days dipping french fries of varying degrees of limpness into industrially developed mystery sauces that always taste, somehow, so right but so wrong." — Evan Gaudreau, chef and owner of Post House in Charleston, “The biggest trend next year is going to (continue to) be how to be creative with to-go food. This truth has been being realized for years and reached its current zenith in 2020. As we've mentioned, comfort food has become key in the pandemic, so it's no surprise that popular fast food joints have seen huge lines for pick-up. „Food Trend Report 2021“: Trend zum Selbstkochen und Liefernlassen hält an Corona wird auch 2021 noch ein Begleiter des alltäglichen Lebens sein und Auswirkungen auf unser Essverhalten haben. Many people will keep this fun way to get together with friends and family and be entertained at home while preparing a good meal and cooking along with a chef. While elegant plating and the beautification of food is not going anywhere—nor should it—we find that the fuss of food is being undressed, becoming approachable and egalitarian again.” — Omar Tate and Cybille St.Aude-Tate, “I think there will be an emphasis on practices to support the health and vitality of the restaurant industry, including an examination of overall price and tipping structures. Below, chefs weigh in on the biggest restaurant trends they predict to find in a post-COVID-19 world. Food Trends 2021 – Flavours Unusual flavour combinations are tipped to trend in 2021. Restaurants are unstable and unsustainable. The rise in recognition for immigrant cooking and heritage recipes has been a long time coming, and to be able to cook their families' food and to be showcased properly for it, is something first generation American chefs and immigrant chefs can celebrate. Interesting food and drink trends to expect throughout 2021 New food trends to take note of by Dan Clapson. Dal modo in cui ci approcceremo ai ristoranti alla raccolta degli ingredienti, passando per sostenibilità e gentilezza: ecco tutti i food trend 2021. Posted January 4, 2021 Eat Just's cultured chicken is produced in a laboratory using animal cells. This is due to the pandemic, and everyone looking for a sense of comfort and normalcy. Some creative take-away options will emerge, and I’m hopeful that some risk-taking and more challenging concepts will trickle out towards the end of the year." Restaurant Industry Trends to Expect in 2021. The fifth flavour ´Umami´and Oud flavours will be appearing in newly launched products. One of the key food trends for 2021 will be the rise of the ‘sophisticated’ dessert, with a mix of bitter elements. We saw a huge climb in this technique during COVID lockdowns, and it allowed us chefs to still be able to support our farms. Umami is trending because this flavour profile can replace salt at a time when high salt content is out of favour. That said, one can hope that one of the gifts of this tumultuous year will be a more equitable 2021 and beyond. People will go out for a truly memorable dining experience where they feel safe and can expect an experience unlike anything they’ve had before.”— JoJo Ruiz, executive chef at Serea Coastal Cuisine and Lionfish in San Diego, "With all the cooking at home going on during the COVID-19 pandemic, dining out is starting to feel super special occasion again—tasting menus with wine pairings are a fun step in the opposite direction." Then, they'll either be making the dishes at home with some help from the experts themselves (more on that in a minute!) I Don't Need Your Business. Jacob Lund / Getty Images, Credit: — Spike Mendelsohn, co-founder and chef, Eat the Change, “While sugar alcohols have ruled the alternative sugar market for a long time, new alternative sugars in granulated and liquid forms are beginning to make a major debut. — Kevin Tien, chef of Moon Rabbit in Washington, DC, “This year we, and many other restaurants across the globe, had to quickly pivot to expand into takeout and delivery, and I don't see that trend going away anytime soon. Trends Driving The Food & Beverage Innovation You’ll See On Grocery Store Shelves in 2021. Without perspective and acts of kindness, we won’t move forward as an industry. Curry can offer so much to the diner. Sanitation, spacing, and an overall concern for the guest’s comfort levels will remain a high priority, not just in practice but also in showing—I think it will also bleed into new restaurant build-outs and concepts. Covid-19 caused many Americans to take a deeper look at the food they consume and how it affects their stamina, immunity, and overall health. Our 22 Best Crock Pot and Slow-Cooker Recipes. In this post, we make some educated predictions based on reliable data sources about what’s in store for the world of food and beverage over the next 12 months and beyond. 1 of 10 Plant-based items continue to be a trend into 2021, as 28 percent of people said that they have been eating more protein from plant sources during the pandemic, according to IFIC. We’ll see even more reliance on local sourcing and investing in the local economy. Yes, it really will be 2013 all over again! We're heading into our first full winter during the pandemic and comfort food will be the name of the game, which to us is always carbs. JOHANNES EISELE / Getty Images, These Will Be the 21 Biggest Food Trends of 2021, According to Chefs. Getty Images, Credit: Everything from meal kits to alcohol can be delivered now and people will be trying it out (we personally hope to-go cocktails are here to stay!!). (Think about straws). What has emerged from the trauma and turmoil of our collective stresses have been restaurants pivoting into models that are more hybrid, take out, and curated grocery. Below we've forecasted just a few things we think you'll be seeing more of in 2021. But why stop there? The food trends of 2021 point toward an overall goal of better health for our bodies, planet and wallets. These models are an evolution that are a vanguard of what's possible. In October 2020, Forbes reported that one of the primary trends we're going to see in 2021 is a move towards healthy, sustainable, and environmentally-friendly eating. I hope to have continued conversations with consumers on how they can help promote sustainability in the industry. 2020 exposed so many vulnerabilities in restaurants, but we also came together like never before.” — Katy Kindred, chef of Kindred in Davidson, North Carolina, “Given the current circumstances of things, It seems that more and more people will be looking to seek refuge from the city and search out dining destinations in more secluded areas where they can have a high quality experience with a bit more space to themselves. If you're an eco-conscious consumer, you should be able to breathe easier soon! Community outreach and charitable initiatives will be baked into the business model of restaurants ranging from your local neighborhood spot to big dining destinations.” — Daniel Humm, chef of Eleven Madison Park in New York City, “Well, none of us could have predicted 2020, so I am reluctant to predict anything for 2021. Yes, that means cupcakes might be making a comeback, but also things like foil pack meals, canned cocktails, and mason jar salads. In 2021, it will evolve as chefs are creating new and interesting ways to bring the restaurant experience to life at home for guests. Coresight Research U.S. Online Grocery Survey 2020, he company Verterra made to-go containers, These 12 Food Trends Are Going To Be Huge In 2020, Wedding Food Trends You're About To See Everywhere, Wedding Food Trends You'll See Everywhere In 2019, The 19 Food Trends You'll See EVERYWHERE In 2019. We've already seen pancake boards, hot cocoa boards, "jarcuterie" boards, and french fry boards, just to name a few this year (even though we presumably were not having anyone over...? As we close out a year that’s brought upheaval and devastation to an industry we love so much, we revisited the conversation to try to imagine, with a little more humility, what next year might bring. Whole Foods just released its sixth annual top 10 food predictions report for the coming year, and we’re already popping the champagne. Clean and sustainable eating is one of the biggest food trends that will certainly be a mainstay in 2021, as plant-based proteins and immune-boosting food saw an upward trend throughout the peak of Covid-19. For example, I think birria tacos will have a big year 2021.” — Mary Attea, executive chef Musket Room in New York City, “[We’ll see] a return to comfort foods— including in an elevated way. “Food trends are a sign of the times, and our 2021 trends are no exception.” While Whole Foods Market’s predictions for 2020 , including regenerative agriculture, new varieties of flour and meat-plant blends, continue to evolve, the 2021 trends represent what’s new and next for the coming year and what consumers should expect to see on the food scene. This Chef-Driven Start-Up Harnesses Food Waste to Feed Those in Need. This is a kind of 2020 trend that will only get more popular into next year...maybe because this year, we literally ran out of mason jars lids as so many people were trying out canning. From cooking more (and more comfort food) at home to embracing ingredients that help support our health and wellness (and happiness) to thinking more about sustainability and shopping local, the following food trends will be the ones to watch in 2021. Food Trends for 2021 News. News. As many people will likely still be staying home a majority of the time, restaurants will continue to innovate by selling take-and-bake kits. ), so expect these to keep taking over your feed as we all look for new things to Instagram. We were able to buy ingredients farmers had on-hand even though we were not able to use them in the kitchen due to restrictions on dining. With restaurants finding more ways to stay alive, we will see fine dining, ghost kitchens, QSR, and delivery meld into a very happy place. Le Creuset Has A Ton Of Discounted Items Right Now, Viennetta Ice Cream Cakes Are Coming Back, 45 Healthy Snacks That'll Keep You Satisfied, Disney's Food & Wine Classic To Return This Fall, The Most Popular Food TikTok Trends In 2020, This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. EVER. I think the trend will be dining in restaurants, at tables, with servers, and people all around you!” — Erik Niel, “We as an industry have always been ready for a challenge, and we have a very big one ahead of us. Food and Meal Delivery is Here to Stay These have already included things like assembled but not cooked pizzas, bread, and other meals. We're saying goodbye to 2020 and hello to 2021 with pickles, pesto, and comfort food. Flatbreads and pizza crusts formulated with chickpea flour will expand beyond Europe to American freezer cases and restaurant menus, Ms. Moskow said. Somehow we are at the end of 2020 already. There is a thirst for knowledge again that we saw 10 years ago where cooking classes were really popular. More and more of us in the restaurant industry are having to get more creative to be profitable—especially with diners being restricted from eating in restaurants due to local and state COVID regulations.” — Jorge Guzmán, chef/owner of Petite León in Minneapolis, “As we quickly started shipping food all over the country and doing zooms regionally and nationally we also were developing products to be sold online (cocktail mixers) or in stores (our own coffee). These comfort foods will cross all continents as people search for a variety of options. Dining out will really become something sought out for a unique experience. Photo via Business Wire. Restaurants that can provide safe, intimate spaces for small groups will be sought out at a premium.” — Ravi Kapur, chef and owner of Liholiho Yacht Club and Dear Inga in San Francisco, "I’m glad heritage cooking is trending, but it should be a trend that is here to stay. Perhaps a small batch Haitian Epis might catch your eye on a grocery store shelf, or you might even purchase a specially crafted Yaji spice from an online vendor. Cybille and I served those very melons for the Black Labor Day pop up that we did on September 8th. While social media can be objectively terrible, platforms like TikTok have allowed creators from all over the world to share what they're cooking up in the kitchen during the pandemic. From the seeds of whipped coffee (and strawberry milk...and peanut butter milk...etc) and pancake cereal will come the next wave of Instagrammable food that will probably take you hours to make and seconds to eat...but who's judging? Either way, we’ll certainly find more ways to celebrate and support the chefs and artisans dedicating their talents towards bringing more awareness and assertive acclaim to these cultures.” — Cybille St.Aude-Tate, chef of Earthseed Provisions and Honeysuckle Projects in Philadelphia, “As diners feel more and more comfortable going out, the same old menus just won't cut it anymore. Shared bottles are going to be shifted away from, and you will see more and more single serve portions that will then result in a more focused effort on waste/sustainability. Don't be surprised if you have the urge to fill up your bar cart in the coming months. According to data from Pinterest , there was a 400 percent increase in searches year over year for “breakfast charcuterie boards,” a 300 percent increase for “dessert charcuterie boards” and 100 percent increase for both “candy charcuterie boards” and “fruit charcuterie boards.” Trends will be less "trendy" this year and more rooted as we look back on a year that has grounded many of us and brought our foundations and truths to the surface, in my opinion.” — Omar Tate, chef and founder of Honeysuckle Projects in Philadelphia, “I think the current state of the industry leaves the door wide open for more diverse voices and cultures from within the African Diaspora to thrive. I think as much as I can about what I can do to make to-go dining more attractive to diners, whether it’s what we’re using for flatware and silverware or what we can do to appeal to a family for weeknight dinner, or a special 'date night' in.” — JoJo Ruiz, “It’s probably no surprise this year’s biggest trend (and likely next year’s as well) was to-go. For our flagship Eat the Change snack product, we created a mushroom jerky—wood-smoking portobellos and criminis with hickory wood so that they absorb all those traditional smoky flavors you’d get in a meat jerky, and then infusing habaneros and mustard seeds. In 2021, we expect people will be going further than throwing these videos a simple "like" and will seek out food from cultures they may not have previously been familiar with. Everybody from famous chefs to your favorite restaurants have these on the docket, and we think more people will be taking advantage of them next year. Maybe it will take the form of experimental cross-cultural combinations we haven’t seen before, but that work because you don’t have to run them through a restaurant.” — Martin Heierling, chief culinary officer at sbe and C3, “My trend prediction for next year is more of a hope. By adding single-use throws to chairs, updating heating systems, and adding beautiful fire pits and inviting overhead lighting, restaurants like The Wine Garden and Madison's are able to stay open longer into the winter, and open up earlier in the spring.” — Chris Huerta, executive chef of Old Edwards Hospitality Group in Franklin, North Carolina, "I think the biggest thing I foresee is the permanent shift to single serve items and a heightened sense of environmental impact, partially brought on by COVID's impact. In 2021, many food trends we've seen start this year will likely carry over, especially as the COVID-19 pandemic continues and people continue to cook at home, order take-out, and get more things than ever delivered. "— Daniel Boulud, “With everyone having been hunkered down, more and more folks turned inwards about cultivating their own food resources and began cooking more as well. The paella pan fit perfectly into a pizza box, while keeping the rice hot, so you had this element of presentation you'd get in the restaurant.” — Rick Billings, executive chef of José Andrés ThinkFoodGroup, "Restaurant-style meals packaged for the family will definitely keep trending in the year to come. These businesses are very different to manage and require different skill sets than serving you brunch at Commander's Palace. I also think that there will be a rekindling under the fire of indigenous cuisines in America. Delish editors handpick every product we feature. Expect these lines to continue and to meet your friends for a socially distant burger date in the future. They want something created just for them, making it truly a reason to get out of the house and celebrate.” — Mariah Posadni, pastry chef of Common House Richmond in Virginia, “Small-group private dining will be hot. Can we submit pizza boards to the cannon? It would be similar to Blue Apron, but specific to the chef or restaurant. Best. Plus condiments often have long shelf lives and can be stretched over a number of meals.” — Vivian Howard, television personality, cookbook author, and chef of Handy & Hot in Charleston, “Sure, demand for tofu as a meat substitute is on the rise, but dishes like Andrea Nguyen's Mapo Tofu Spaghetti or sweet, spicy, crunchy Korean tofu and silken tofu (like we have on the menu at Moon Rabbit) will make people think about tofu in a whole new light in the New Year.” — Kevin Tien, “For 2021 the trends will go towards comfort and simplicity. More like quar-cuterie, am I right?? At our restaurants, paella became one of the most popular items on our to-go menu. Pricing of food and beverage will need to be vetted with more scrutiny because the old thinking of how many seats can we fit in here to increase the bottom line may not be so cut and dry anymore.” — Malcolm McMillian, chef de cuisine of Benne on Eagle in Asheville, "There's no doubt that 2021 will be the year for comfortable outdoor dining. — Cassidee Dabney, "In the past year, you had millions of people getting really comfortable in the kitchens in ways they hadn’t before. This year has felt like 100 years and also two days all in one, and we're all more than a little glad to kiss it goodbye...or more appropriately, give it the finger goodbye. The food trends set to be popular in 2021, according to Waitrose From amchoor to black garlic and orange wine, these are the foods set to make a splash in 2021 … But after a stressful 2020, many people have turned to food more than ever as a means of comfort, wellbeing and community. Posted: Jan 5, 2021 / 08:15 AM MST / Updated: Jan 5, 2021 / 08:15 AM MST. We’ll see a lot more folks embracing the cultures that either aren’t often lauded in the mainstream or those that aren’t too concerned with the aesthetics of 'perfect plating' and pretension. Even if you resisted the urge to get in on trends like banana bread and Dalgona coffee, it's going to be hard not to Google pasta attachments for your KitchenAid next year. Other dishes like coq au vin will also take note in the new year.” — Meg Bickford, chef at Commander’s Palace in New Orleans, “I think restaurants and home cooks will continue to move into interesting but comfortable foods. We may earn commission from the links on this page. So re-organizing businesses in our industry with an eye toward talent with different skills will be a need.” — Meg Bickford, chef at Commander’s Palace in New Orleans, "Meal kits, virtual dinner and theater, and to-go tasting menus are all ways to reach a larger audience than just what you can fit at your restaurant.” — Mary Attea, “Fermentation is becoming really big again, same with canning and preserving. And then try to start fixing it.” — Tyler Akin, chef-partner of Le Cavalier in Wilmington, Delaware, and chef-owner of Stock in Philadelphia, “We believe that the future of the restaurant business is an unseating of our pasts. As a result of this I also think there’ll be an even stronger push in specialty products from these cultures being packaged and more readily available for anyone willing to experiment. Unfortunately, restaurants are also just trying to survive and have limited resources and staffing now, so that will also impact what we all do moving into 2021.” — Michael Schulson, chef and founder of Schulson Collective, “I think people will run to comfort food. Tired of playing trivia with friends over Zoom for the millionth time? Read latest Food Trend 2021 articles, watch Food Trend 2021 videos and much more at NDTV Food At Commander’s we are always doing so, supporting our quail guy and working with our friends doing amazing herbs and vegetables nearby, but continuing to do so will be even more important as we head into 2021.” — Meg Bickford, “Communities will go to the extra effort to support local businesses and put money back into their communities.” — Ravi Kapur, “The quick-service restaurant space will continue to explode due to COVID-19, with people’s inability to experience fine dining … and the want to support small businesses. Now that people are bartending at home, we could see homemade bitters, maraschino cherries, flavored alcohols, and simple syrups becoming increasingly popular. Late last year, we talked to dozens of chefs who predicted trends that ranged from family-style dining to tasting menus with non-alcoholic juice pairings. Food Trends 2021 – Which New Food & Drink Products Will Be Hot in 2021? Next year, instead of eating a cold granola bar on your commute, expect to see more Instagrams about meal prepping breakfast sandwiches, new fast food breakfast items being released, and maybe even the resurgence of overnight oats. One that embraces the need for simpler, comforting and soul-nourishing cuisine and the other that functions as an escape and embraces frivolousness—allowing patrons to be both fancy and indulgent.” — Gemma Kamin-Korn, chef of Bar Beau in Williamsburg, New York, “I believe that folks are taking more interest in the African diaspora and specifically what African-American foodways are in the scope of the American culinary market. The perfect marriage between cooking and takeout. Expect to get more invites to virtual classes that you can do with your fam in your home or even more elaborate ones that you can follow along with friends on Zoom. More exclusive types of dining experiences in the dining room—think tasting menus, private dining experiences that go above and beyond with ingredients and access. Here are the latest 2021 food trends that are about to blow up this year, from chickpeas as the new cauliflower, upcycled foods, fruit and veggie jerky and more! Bubble tea originated in Taiwan, and is made with sweetened tea, milk, and tapioca balls often called pearls. Think: dark bitter chocolate, salty flavours, subtle milk … So I think people are going to get a little more brave at taking on long-term projects like fermenting. Check out these five significant industry trends to help you ready your restaurant for the future. The wounds of 2020 are not likely to heal in 2021, and the scars will last much longer than anticipated. Chef collaboration and conversations to promote greater understanding of culture and cooking. No longer is it appropriate and enough to be the “only one in the room.” If you can connect someone to a publication, a brand opportunity etc., that might be the very thing that helps a business or a person survive.” — Paola Velez, pastry chef of La Bodega, Compass Rose, and Maydan in Washington, DC, “I think there will be a focus on chefs and restaurants looking to generate revenue through untraditional models. There has been a recentering; food is human. This change is quite possibly permanent. Of course, no one could have predicted the way 2020 played out—though San Francisco chef Angela Pinkerton did anticipate we’d be eating more bread. However, as we've seen throughout history possibly the greatest innovations and evolution will happen after tragic and traumatic events.” — Ravi Kapur, Credit: Daube is an old heartwarming slow-cooked dish Louisianians cook in our homes, but now you'll see that type of cooking in restaurants. For instance, the company Verterra made to-go containers this year that are made from balsa from tree stumps and other innovations include compostable cardboard liners for takeout boxes that combat leaks. While the coronavirus pandemic impacts will likely shape how and what we eat for years to come, we're excited by the 2021 food trends experts from the grocery, restaurant, and hospitality industries are predicting. I could see this as a launch point for more classes, as well as more community-based  and home gardens rising up.” — Geoff Rhyne, chef and founder of Red Clay Hot Sauce, "With so many more people preparing more meals and washing more dishes than they have in decades, I think cooking with condiments and sauces will be a big trend. A favorite of mine is maple sugar. One tactic I can see being big is hosting zoom classes and building a meal kit/to-go brand. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. And in the latter part of 2021, I hope we’re bringing joy back into dining experiences.” — Amy Brandwein, chef and owner of Centrolina and Piccolina in Washington, DC, “If we learned anything from 2020, it’s that our entire system, from top to bottom, is simply broken. Families like the Conyers family in Manning, South Carolina, growing heritage sweet potatoes come to mind, or The Carter family of Philadelphia who have been growing watermelons and selling them on the corner of 84th and Lindbergh in Southwest Philadelphia for 50 years. You Don't Like My Politics? I think a lot of us fell in love again with this way of preparing food.” — Jorge Guzmán, "Preserving and canning all those herbs and veggies that you grew in your ‘quarantine garden.' Even though the trajectory of restaurant trends can be hard to predict, some have been gaining serious momentum in the past few years and are expected to continue. Politics and social hierarchy that's clouded that purpose are being put to bed in favor of an awakening to a universal realization. ), many of us actually have time to think about breakfast.